Baked Chicken Breasts Rolled with Basil and Cheese
Servings: 4 servings
Equipment
- Butcher's twine
- Toothpicks
Ingredients
- 4 skinless boneless chicken breast halves
- fresh basil or spinach leaves, enough to coat a chicken breast
- 5 ounces herb cheese or herb cheese spread - Boursin makes a great garlic herb cheese
- ⅔ cup Parmesan breadcrumbs
- 1 egg beaten well
- salt and pepper to taste
Instructions
- Preheat oven to 350° F.
- Placing chicken breast between sheets of plastic wrap, lightly pound the chicken using a meat mallet to about ¼. Season breasts with salt and pepper.
- If using basil, place in a small amount of boiling water for a few seconds and then set aside. If using spinach, place in a small amount of boiling water and let them wilt a little, about a minute or so. Place aside, draining excess water and coarsely chop the spinach.
- Spread the cheese over each half breast, making sure to coat the entire surface. I used herb cheese spread found at my local store, but Boursin garlic herb cheese or similar works well too.
- For basil leaves and spinach, place on chicken, making sure to cover the surface.
- Carefully roll the chicken, starting with the smallest end, very tightly. Secure each roll with 2 wooden toothpicks and enough butchers' twine to wrap around the largest part of the roll.
- The recipe I used told me to then place the rolls in a skillet, but I decided to go a different way and bake these with a crispy outer skin. For a healthier option, skip these steps and go straight to bake.
- In one shallow bowl, beat one egg well. In a separate shallow bowl pour out your ⅔-cup Parmesan breadcrumbs, (Can always combine a couple tablespoons of Parmesan cheese and regular bread crumbs). Dip your roll into the egg first, covering all sides, then transfer and roll into the breadcrumb mixture. Finally transfer the chicken rolls to a greased baking dish.
- Bake for 40-45 minutes, or until your chicken has reached an internal temperature of about 160-165° F. Use a meat thermometer to check temperature. Chicken should be slightly browned.
- Let sit for 5-10 minutes and serve.